Ispanak Spinach Filling Recipes

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ISPANAK KAVURMA (TURKISH SPINACH)



Ispanak Kavurma (Turkish Spinach) image

Courtesy of turkishcookbook.com with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful...

Provided by COOKGIRl

Categories     Spinach

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
4 tablespoons water (or beef or chicken broth)
salt and pepper, to taste
1 garlic clove, peeled
1/2 cup plain yogurt, drained
salt
1 tablespoon extra virgin olive oil
1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

Steps:

  • Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
  • In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
  • Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
  • Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
  • Arrange spinach on a platter. Place the yogurt sauce on top.
  • Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
  • Drizzle the infused red pepper over the yogurt sauce.

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